Sauteed Chicken Breasts

Serves:

Ingredients:

--------- PHILLY.INQUIRER ---------
4 WHOLE CHICKEN BREASTS
2 WHOLE CHOPPED GREEN ONIONS
1 tb VEGETABLE OIL
2 tb RED RASBERRY VINEGAR
3 tb UNSALTED BUTTER
1/2 c EAVY CREAM

Method:

REMOVE THE SHIN AND BONE FROM FOUR CHICKEN BREASTS.
HEAT 1 TABLESPOON OF VEGETABLE OIL AND THREE TABLESPOONS UNSALTED BUTTER IN A LARGE SAUTEE PAN HEAVY SKILLET,AND SAUTEE THE CHICKEN BREASTS OVER MEDIUM HIGH HEAT FOR 5 - 10 MINUTES ON EACH SIDE UNTIL LIGHTLY BROWNED AND OPAQUE.
(DO NOT OVER COOK TRANSFER TO A PLATE AND KEEP WARM.
ADD 2 CHOPPED GREEN ONIONS TO TRHE PAN AND COOK GENTLY FOR 1 MINUTE.
STIR IN 2 TABLSPOONS MCLEAN RED RASBERRY VINEGAR,THEN QUICKLY STIR IN 1/2 CUP HEAVY CREAM.
LET BOIL FOR 1 MINUTE AND SEASON WITH SALT AND PEPPER.
SPOON SAUCE OV CHICKEN BREASTS AND SERVE.
SERVES FOUR.